KRADAIYAN NOMBU

KARADAYAN NOMBU  is a vow observed in Tamil Nadu on the last day in Maasi Masam in Tamil Calendar.

Karadayan Nonbu is similar to that of Soubhagya Gauri Vratam or Gauri Tritiya vratam of Andhra Pradesh and Karnataka, Gangaur vrat of Rajasthan, Jyeshta Gauri Vrat of Maharashtra, Jitiya Puja of Bihar, Karva Chauth of all other North Indian states’ festivals. This vratham is very much similar to Vat Savitri vrat observed in Bengal, Orissa and some other places of India. 

2) Savitri Story: 

Savithri was the daughter of the King Asrapathi. When her father asked her who she wished to marry she pointed to Sathyavan who lived in the forest. Despite being warned by Narada that he would die within a year of marriage, she married Sathayavan. 

In the jungle Savithri began to pray for her husband.s life. Her offerings were durwa grass and peepal leaves. She performed neivedhyam with wild rice and toor dal ( Tamil word, Kara Adai). That is kaara arisi and thuvaram parrupu that is why this vratham is known as karadayan nonbu. 

The predestined last day of Sathayavan dawaned. Savithri stayed by Sathyavan's side. 

The Lord of death came. But he was pleased with her nonbu he wanted to granted her something excepting her husband's life. Savitiri expressed her desire to be the mother of (100) children. 

Yamadharme realized that in order to grant Savitiri's wish he would have spare Sathyavan's life. So he granted her wish to honour her courage and devotion to her husband. So this karayadan nonbu protected her husband. 

3) Procedure: 

Prayers are offered to Gowri Devi / Mahalakshmi and women meditate on Savitiri and wear a yellow thread round their neckas. 

They chant the following sloka, 

'Throram Krishhnami subhake saharitham Dharami aham bharthu Ayushya Sidhartham supreethabhava sarvadha' 

The following is the Tamil chant, 

'உருக்காத வெண்ணையும் ஓரடையும் நான் நூற்றேன் 

ஒருக்காலும் என் கணவர் என்னை விட்டு பிரியாதிருக்க வேண்டும்' 

( 'நூற்றேன்' என்பதற்கு 'தருவேன்' என்று சொல்வதும் உண்டு) 

'Urukaddha Venneyum oradaiyum naan nootren 
Orukkalum en kanavar ennai vittu pririyadhirukka vendum' 

Which means the following, 

'I offer butter and the rice made out of kaara arisi bless me that i live happily with my husband.' 

Neivadhayam is made of betel leaves a adai made out of rice and butter.

NOW LET US SEE HOW TO MAKE ADAI ( SWEET AND SALT)

INGREDIENTS:

RICE FLOUR	1 CUP
WATER	2AND 1/2 CUP
KARAMANI/BLACKEYED BEANS	2 TBLSP
JAGGERY	1 CUP
SESAME OIL	1/4 TSP
COCONUT (FINELY CHOPPED)	1/2 CUP
ELACHI	2-3 NO.

First in a dry pan roast the rice flour.

In a cooker boil the karamani drain and keep it seperately.

Now take little flour and check whether you can make rangoli as shown in the pic.

Now take a pan add jaggery and water allow it to heat till jaggery gets dissolved and filter to remove the impurities from the jaggery.

In a pan pour the jaggery water and add the rice flour  , karamani and chopped coconuts and stir continuous till it becomes thick.

There should not be any lumps.

Allow it to cool.

Divide the batter into medium sized doughs and press it gently to make it like a vada .

Make a small hole inbetween and steam it using a idly pot or in a cooker.

Allow it to steam for 15 mins minimum.

Now serve it hot

SALT ADAI PROCEDURE

INGREDIENTS

For the salt adai 

Rice flour – 1 cup

Karamani (Black eyed peas) – ¼ cup

Coconut – ½ cup (grated or finely chopped)

Water – 1- 1 ½ cups

Green chilies – 2

Red chilies – 2

Mustard seeds – 1 tsp

Oil – 2 tbsp

Curry leaves – few

Asafetida – ½ tsp

Salt – to taste 

PROCEDURE

Add oil and fry the seasonings (Mustard seeds, red chilies, green chilies, curry leaves and asafetida). Add around 1 ¼ cup of water and let it boil well. Once the water boils add the coconut and the karamani along with salt. Then add the rice flour and mix it well. Take it off the flame and cover the dough and leave it aside for few minutes.

Once the dough cools down a bit, bring it together using hands. Make balls out of the dough and flatten it between the palms. Make a dent in the middle and steam it the same way, we steamed the sweet adais. The salt adai does not need as much time as the sweet adai to cook. It should be ready in about 10 mins. Let it rest for few minutes and then remove it carefully.
Serve the adais with dollop of butter.